vanilla mini-buttercakes with golden cinnamon-almond frosting

January 26, 2012
A super chic event called The Cream{hosted by the ladies at Bash, Please} went down in Austin this weekend and it was an event to beat all events. The amount of creativity and inspiration stuffed into this showcase event was downright unbelievable. My sweet friend and floral designer, Ash of The Byrd Collective, featured a breathtakingly beautiful tablescape and designed arrangements throughout the whole event. Ash very kindly asked me to add something sweet to her table, and I more than happily obliged. Among the event's eye-candy was a B H L D N fashion show emceed by the ever-so-stylish, Camille!
It must be noted that I wiggled the night away to Mr. Flashdance himself and I most likely would have won the dance-off had my swollen, bee-stung-thumb not gotten in the way.  Yes, bee-stings are the pits.  But be warned.  By next time, my grooves will be thoroughly perfected and polished.
(You can check out more photos of The Cream via CultureMap Austin here.)

Vanilla Mini-Buttercakes with Golden Cinnamon-Almond Frosting
For the vanilla buttercake
12 ounces butter, room temperature
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature
1 tablespoon vanilla
3 cups sugar
6 large eggs

For the Cinnamon-Almond Frosting
1 cup butter, room temperature
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
6-7 cups powdered sugar
2 tablespoons heavy cream
gold luster dust, for decoration
gold glitter hearts, for decoration
  1. Preheat oven to 325 degrees. Generously butter and flour pans and tap pans to remove excess flour.
  2. Sift dry ingredients (flour, baking powder and salt) together. In a measuring cup, combine milk and vanilla.
  3. In the bowl of a stand mixer using the whisk attachment, cream butter until fluffy. Gradually add sugar. Beat until smooth (3-4 minutes).
  4. Add eggs, one at a time, beating in between each addition. 
  5. Reduce speed to low and alternate adding flour and milk mixtures, ending with flour. When there are only a few streaks of flour remaining in the batter, mix the rest by hand.
  6. Pour batter into the prepared pans. Firmly tap the pans (on counter) to remove air bubbles.
  7. Bake until light golden brown.  Time is dependent upon pan size.  (I baked them in cupcake-sized and 3"-diameter pans, so it baked for only about 20 minutes.)  Cool in pan for half an hour, invert on rack to cool completely before frosting.
  8. To prepare frosting, whip butter until light and fluffy in the bowl of an stand mixer.  Add extract, cinnamon, vanilla and cream, then add powdered sugar one cup at a time until you reach the desired consistency. Frosting should form soft peaks.  Top with gold dust and glitter!